Independent Restaurant & Beverage Consultant Specializing in Concept Design-Restaurant Marketing & Development - Hotel Accusations- P&L Percentages-ROI -Menu Pricing -Labor Startups-Kitchen Rescue-Pro Forma-FOH-BOH-SOP’s -In House Training and Staffing-Launch and Re-Launch of Facility - Business Strategy for a Healthy Bottom Line

Restaurant Development and Management

Acquisition and Development of Retail Space for Sponzs Brand Cafe's . We seek Business Complexes and Retirement Facilities to Take over exsisting Food & Beverage Services to offer more Qaulity and Flair for the Client Base. We Go In and Revamp the Dining Establishment with Over The Top Food and Beverage . We bring Fun Back into the Work place and we train Our Staff to take care of the details . Food is Our Business and making clients Happy is What we Do. We Take Over Facilities of 100 to 5000 workers that we call clients . We set up and feed them Breakfast , Lunch and Dinner.We Use a Budget and Develop Our Menus and work staff that consist of a Executive Chef and F& B Director .Our Moto is Food is for The Mind , Body and Soul and should be kept in that way of thinking .

Opened New Breakfast Jazz Deli -Inside Mathis Brothers Furniture Store ...Open Kitchen, Fresh Food Concept from scratch cooking in Show Kitchen open daily

Live Concert and Event Promotions The Quiet Storm Featuring Jazz. R&B, Soul, Urban Country , Comedy and Ol Skool Rap

Managing Day to Day Operation of the Restaurant- Menu -Staffing- Cost Controls- Ordering - Catering and Cooking Classes

Managed and executed opening of new contemperary ultra lounge in south tulsa, with menu emplementation and development , SOPs, POS, and Training of FOH-BOH . Iteracted with guest and media in the promotion of the restaurant. Conducted training for kitchen staff and stewards. Various News Publications and Apperances- Tulsa World- KTUL- Cooking Segments - Fox 24-

Area Sales Manger for Tulsa Oklahoma- Opened More that 28 new accounts as a rookie sales and consulting Manager - Had the opportunity in my career to see and work the another side of the business for 2 years .Great Company with Fantastic support systems...Based out of Little Rock Arkansas

Opened New River Spirit Casino March 2009 as Executive Chef in charge of building opening Culinary Team of 120 for the Largest Casino in Oklahoma. In Charge of all Food Development for total operation of restaurants Visions Buffet Oklahomas Largest Casino Buffet, Elements Steakhouse and Grill, Rain Bay Cafe 24hour ,and The 24 hour EDR for 1200 employee's also provided Food Service for the VIP Room. Obtained Casino Gaming licence - Creek Nation OPG

Featured Executive Chef for Tulsa's most prestigous dinner club, with 3 floors 30-31-32 of dining on the top of the Bank of America Building in Downtown Tulsa - Weekly Menu Development for all Restarants and Buffets for 1200 member club- Leading -Mentoring and Training Culinary Staff of 25 with weekly upscale Caterings - Wine Dinners, Chaine des Rotisseurs a Food and Wine Society "Thomas Jefferson Dinner", Political Dinners and Luncheons with Rudy Giuliani and Mitt Romney- Member services-Under the Direction of General Manager Douglas Baker CCM - One of my most challenging Jobs in my career becauce it is a Culinary Dream to master the taste of that many people it is and still is the Who's -Who of Tulsa

Menu and Food Consultant for this 5 Star Private Hunting Resort for Owner Ray Walton -Catered Kansas Govenor's Retreat and Dinner - Consulted Menu Development and Expantion of Lodge. Very well Respected with Ownership and Management. As Celebrity Chef presented 4 star menus to St. Judes events with Star studded Celebrities and Entertainment such as Micheal Martin Murphy - Ricochet-

Opened and Developed 3 Restaurants concepts, Restaurant 155- Sponzs 242- Sponzs @ Willowbend C.C.Designed Restaurant 155 a 140 seat white table Cloth Restaurant in the Heart of Wichita's Downtown Area at 155 N.Market on the Mezzinine Level-Split level dining rooms- Designed with Fresh Food Concept Menu and Qaulity Presentation of all Food and Beverage Items.Developed Sponzs 242 In Old Town (2002) and Sponzs @ Willowbend C.C.(2003) Breakfast Jazz Deli.Named Best Restaurant 2001-2002-2003- Wichita's Black Economic Business Development Winner 2002-Numerous T.V and Newspaper Publications- Featured in Many Major Restaurant Publications-AIWF- Wine Dinners- Saddleback Winery - Oakford- Just to name a few.Featured Live Jazz- Nancy Wilson after party with her singing - Eldar Prodicial Jazz Pianist- Rochelle Small singer and songwriter- Mary Mary- Ms. Shirley Ceaser- and The Sponzs Winter Jazz Fest featuring Bob Baldwin and Andre Ward-Main Clients Included Cessna- Beechcraft and Boeing AircraftVisited by Numerous Special guest such as Harrison Ford- Bo Jackson-Harvey Grant- Arnold Palmer-Ray Walton -Phil Ruffin -Charles and Liz Koch- just to name a few..They enjoyed the Food and the Entertainment

Executive Chef for Wichita Greyhound Park, Developed 5 Restaurants and Buffet Dining in Main Clubhouse, seating 3000. Developed Fat Tony's Smokehouse Grill, Ozzie Pizza, Mid scale Casual Grille, and Menu and Buffet for Main Clubhouse Dining.Hosted ACF Midwest Regional dinner for 300 Chefs. Worked directly Under Owner Phil Ruffin and Kansas Gaming Commission

Worked as an Up and Coming Chef in the Bay AreaChefs Professional- Jo Lynne Lockley Agent Opened Guido's Italian Seafood Restaurant-Opened 240 seat- South San Francisco Co-Chef Shorebird Restaurant- Half Moon Bay -Sous Chef - Bill Tucker" Main The Fog Lifter -Montara California- Chef de Cuisine Stars- Under Owner Jeremiah Tower- Chef de CuisineOne Market Restaurant- Bradley Ogden - Steven Simmons Natty Bumpo's the Danville Hotel- Executive Chef Opened - Selected Bay Area Rising Star Chef Big Horn Grill - San Ramon California- Opened - Chef de Cuisine under Mark Franzs -Pat Keleto Neptunes Palace -Pier 39 Restaurant Group- Chef -Daunte's Italian Restaurant - Alcatraz Bar Grill Consulting - Kimball's East Jazz Lounge and Dinner- Oakland California